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Slight overhead view of an open, glass jar filled with pistachio pesto.
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Pistachio Pesto Recipe (Dairy-Free!)

The most delcious pesto sauce you'll ever make!
Prep Time10 minutes
Total Time10 minutes
Course: Condiments
Cuisine: Italian
Servings: 12 servings
Calories: 147kcal

Equipment

  • 1 Food processor (or blender)

Ingredients

  • 1 cup shelled pistachios (unsalted and toasted)
  • 2 cups fresh basil leaves (packed)
  • ½ cup fresh parsley
  • 3 large garlic cloves
  • ¼ cup nutritional yeast
  • 1 medium lemon (juice only)
  • ½ tsp. crushed red pepper flakes
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. smoked paprika
  • 1 tbsp. coconut aminos
  • ½ cup extra virgin olive oil
  • water (as needed for consistency)

Instructions

  • Add all the ingredients to a food processor or blender. Blend until smooth.
    Adding all pistachio pesto ingredients to a food processor.
  • Add water as needed (1-2 tbsp. at a time) to get the consistency you like best.
    Blending pistachio pesto until smooth and adjusting with water to get the proper consistency.
  • Transfer to jar, cover with olive oil layer, refrigerate up to 5–6 days or freeze up to 3 months.
    Pesto transferred from a food processor to a storage jar.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 2tbsp. | Calories: 147kcal | Carbohydrates: 4g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 129mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg